But here in the States - and I presume all over the world - we can buy "bread flour" with 4% protein and general purpose flour with 3% protein and cake flour with presumably less protein... so what is there to prevent a miller from selling flour with more or less protein and labeling it "bread flour...

The CO2 is probably lost in much the same way that the alcohol is lost. Half the sugar that is converted to ethanol is converted to CO2 and no one I know has ever got even a buzz from eating bread*** but that's because the alcohol is blown off in the oven by baking. You don't see those holes in the ...

But gluten is like an elastic band. Like an elastic band you can overstretch it, and like an elastic band it can suffer from fatigue. So the yeast can still be pumping out CO2 but that CO2 fails to be trapped by the gluten. And if the gas is not trapped then the bread simply does not rise. Try makin...

Not a scientist but I do make my own bread and I wonder if the key difference is in the amount of protein each flour has. Sure the yeast produce CO2 but that CO2 needs to be trapped in a net of gluten and I would imagine that the stronger the protein chains, and the more of them the more CO2 that th...

Making wine is simply one (delicious) way of preserving fruits and vegetables - as is making pickles... but the difference is that wine can be enjoyed with a meal, with dessert, before a meal, after a meal, relaxing after yardwork.. Pickles tend to be "coded" for more limited times.. :lol: As to a t...

Here's an update on my turnip wine, now about 6 weeks old and as you can see (sorry the photo is on its side and I cannot seem to upright it) the wine is quite clear with a lovely yellow tint. turnip.jpg At the bottom of the carboy is sediment some of which comes from the vegetable but much comes fr...

Is there a way I can attach a photo? I had contributed to a thread dealing with turnip wine and I wanted - if possible - to attach a photo of this wine showing how well it had cleared..But if I can't, I can't.
Thanks

apologies if this suggestion is unwanted - and it is not about the unwanted gift... but one of the best ways IMO, to deal with certain kinds of depression (that are not totally debilitating) is to see if you can offer any help to those whose needs may be greater than your own. You say that there is ...

In the US "curd cheese" is a hard cheese. The Canadians use it for a dish they call "poutine" (we are kosher vegetarians so poutine is not something that we eat although I might make a seitan version of this - I include this URL so that you can get a sense of the curds in curd cheese. It is not a so...

Hi Green Aura - thanks for your post. Truth is I have not added double cream to this and in fact I just made a batch last night, for my wife who loves this, and I made it using fat free milk. But curd cheese is a rennet cheese - so while it does not need to be aged and in fact the "squeaky" curd tex...

Born in Scotland and grew up in Glasgow but lived for five years in Aberdeen.. so I am familiar with neeps. We called what I now call a rutabaga a turnip and for my family a turnip was a neep although I don't think we ever used that word ourselves although when we read it we "knew" it was the large ...

Hi MKG - and thanks for your comments. Much appreciated. In fact I started this wine last night with 5 lbs of rutabaga (I know this vegetable as turnip although in the states they call the small yellow root "turnip". Despite the apparent number of awards Keller's site suggests his wines have won I f...

Apologies for coming to this thread late in the day but all the talk of disastrous wines made from vegetables suggests to me more about problems with wine making processes than with the raw materials themselves. Now, it is possible that turnips (or swedes or rutabagas) don't make great wines but wha...